Name: Pumpkin Cookies With Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: Cookies:; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; ¾ cup unsalted butter, softened; ¾ cup granulated sugar; ½ cup light brown sugar; 1 ¼ cups pumpkin puree; 1 egg; 1 teaspoon vanilla extract; Cream Cheese Frosting:; 8 oz cream cheese, softened; 3 tablespoons butter; 2 cups powdered sugar; 1 teaspoon vanilla extract

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These pumpkin cookies with cream cheese frosting are soft, chewy, and filled with the warm, cozy flavors of fall. I love baking them when the weather cools down because they fill my kitchen with the comforting scent of pumpkin and cinnamon. Each bite tastes like a little piece of autumn — sweet, tender, and topped with a smooth layer of tangy cream cheese frosting. Pumpkin Cookies With Cream Cheese Frosting

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and always a crowd favorite during the fall season. There’s no chilling required, which means I can bake these cookies quickly for family gatherings, bake sales, or just a cozy weekend treat. The real pumpkin puree gives them a soft, cake-like texture, and the frosting adds just the right amount of creamy sweetness.

I don’t have to chill the dough, so I can bake them right away.
Both the dough and baked cookies freeze beautifully, which makes them perfect for preparing ahead.
I get a burst of fall flavor in every bite from the pumpkin and warm spices.
I can choose to frost them or enjoy them plain — both ways are delicious.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar
1 ¼ cups pumpkin puree
1 egg
1 teaspoon vanilla extract

Cream Cheese Frosting

8 oz cream cheese, softened
3 tablespoons butter
2 cups powdered sugar
1 teaspoon vanilla extract

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I beat the butter, granulated sugar, and brown sugar until smooth.
I mix in the pumpkin puree, egg, and vanilla extract until everything is combined.
In another bowl, I whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
I scoop the dough onto the prepared baking sheet, leaving space between each cookie.
I bake them for 13–15 minutes, or a little longer if I make larger cookies, then let them cool completely on a wire rack.
While the cookies cool, I beat the cream cheese and butter until smooth, then add the powdered sugar and vanilla and mix until creamy.
I spread the frosting over the cooled cookies and sometimes sprinkle a little extra pumpkin pie spice or chopped nuts on top.

Servings And Timing

This recipe makes about 24 cookies. It takes around 15 minutes to prepare and 13–15 minutes to bake, so the total time is about 30 minutes. Each cookie has roughly 220 calories, making them a sweet but satisfying treat.

Variations

I sometimes add mini chocolate chips or white chocolate chips to the dough for extra sweetness.
I like to sprinkle a bit of cinnamon sugar on top of the frosting for added texture.
I’ve also used maple extract instead of vanilla in the frosting for a seasonal twist.
For a nutty version, I add chopped walnuts or pecans to the batter.

Storage/Reheating

I store frosted cookies in an airtight container in the refrigerator for up to 5 days. If I want to freeze them, I keep the cookies unfrosted and add the frosting after thawing. The dough also freezes beautifully — I scoop portions, flash-freeze them, and bake straight from the freezer with an extra minute or two of baking time.

FAQs

Can I use homemade pumpkin puree?

Yes, I can use homemade pumpkin puree, but I make sure to blot any excess moisture with paper towels. This helps prevent the cookies from turning sticky.

Do I need to refrigerate these cookies?

Yes, once frosted, I keep them in the refrigerator to maintain the freshness of the cream cheese frosting.

Why are my pumpkin cookies sticky?

If my cookies turn out sticky, it’s usually because of too much moisture in the pumpkin puree. Blotting it before mixing helps fix this.

Can I make the frosting ahead of time?

Yes, I prepare the frosting up to two days ahead and store it in the fridge. I let it soften slightly before spreading it on the cookies.

Can I skip the frosting?

Absolutely. The cookies taste amazing on their own. However, I personally think the frosting takes them from delicious to irresistible.

Conclusion

These pumpkin cookies with cream cheese frosting are everything I love about fall — warm, sweet, and perfectly spiced. They’re soft, melt-in-your-mouth treats that pair beautifully with a cup of coffee or hot apple cider. Whether I bake them for family gatherings or just because, they always bring a little extra coziness to the season.